Baharat Mushroom Piccata

My vegetarian riff on a classic Italian Meat Dish - Shiitake and Oyster Mushrooms tossed and coated with Baharat & panko mix then fried until very crisp. Caramelized leeks, tarragon and garlic form the base to which chopped up marinated olives, lemon slices, white pepper and white wine are added. Then butter cubes are swirled in to finish an unctuous sauce. It was very aromatic, sprightly and an utter textural delight! Personally I like to serve with some wild rice or lightly spiced bulgur but I can’t think of reason why it won’t work on a Toast?!

*I have made the vegan and gluten free versions and they are wonderful; however I do think the flavor of dairy butter and soy sauce is quite unique and hard to replicate with substitutions. Unless you have intolerances or following a strict diet regimen I would recommend trying once as is to see what I mean

Ingredients (serves 2 as Main)

150g Fresh Shiitake Mushrooms, quartered 

150g Oyster Mushrooms, roughly torn

2 tsp Baharat Spice Blend (sub Shawarma spice blend)

1 tsp Light Soy Sauce (substitute with Tamari for Gluten Free)

1.5 tsp Cornstarch

2 tsp Panko Breadcrumbs (substitute with Rice Flour to keep it gluten free)

3 tbsp Avocado Oil (substitute with Olive Oil)

100g Leeks (only white & light green part), thinly sliced

15g Chives, finely chopped

1 small Thai Chile, chopped (optional)

2 garlic cloves, crushed

1 Meyer Lemon, 1/2 of it thinly sliced into 6-7 rounds & other half juiced (substitute with regular lemon)

25-30g Marinated Green Olives, pitted & roughly chopped

1.5 tsp Ground White Pepper (substitute with black pepper)

2 tbsp chopped Tarragon

1/2 tsp Fine Sea Salt

120ml Dry White Wine (substitute with vegetable stock to keep it alcohol free)

2.5 tbsp Unsalted Butter (substitute with vegan butter), cut into small cubes

Directions

🍄 In a large bowl, combine first six ingredients, mix well until mushrooms are lightly coated & spiced. Heat 2 tbsp oil in a large skillet, transfer coated mushrooms into skillet & fry on high heat until crisp & golden - about 8 minutes. Reserving any excess oil, keep the crisp mushrooms aside

🍄 In the same skillet, add 1 tbsp oil, leeks & Thai chile (if using). Fry on medium flame for 5 mins then add garlic and chives (reserving 1 tbsp chives for garnish). Continue frying for 3-4 mins. Now add olives, pepper, tarragon & salt, cook for a minute & add lemon slices. Cook for 30 seconds & add wine. Increase the flame to high & cook for 2-3 minutes

🍄 While it’s vigorously bubbling, add butter and continue swirling the pan constantly so that it’s well emulsified. Now transfer the crisp mushrooms & cook for a minute. Turn off heat

🍄 Finish with lemon juice and garnish with reserved chives. Enjoy!

Baharat Mushroom and Swiss Chard Hand Pies with Green Sauce

Even though I love making everything from scratch (lol!), but there are several occasions when I rely (rather prefer) on taking shortcuts and just buy. For example, the frozen Garlic Naans or Malabar Parathas from Trader Joe’s - they are as good as it gets so I have never really invested any time to make them from scratch. Similar story with good quality Puff Pastry - although I do feel the homemade one is better, (marginally though) the skill and effort required to get it anywhere close is a lot for an enthusiastic home chef. So, for untimely or timely pie cravings, here I have some posh little hand pies that come together quickly and hits the spot - especially if you are a pot pie lover! Baharat - the warm spice mix from the Middle East Region adds a wonderful depth to the umami notes from Mushrooms, vegetal earthiness from the chard and the creamy tang from yoghurt. If you can’t find it in your grocery store, then it’s quite easy to make your own blend at home - even though the ingredients vary across regions, here’s a fantastic blend that’s a good starting point and will quickly become your go to spice for marinades, soup & stew base, etc.

*Can be easily turned Vegan by following the substitution notes

Ingredients (makes 8-10)
18 oz or 520g Frozen Puff Pastry (I highly recommend all butter puff such Trader Joe’s or Dufour). To keep it Vegan, substitute with a vegan puff-pastry

Filling
335 Mixed Mushrooms of your choice, thinly sliced
2 tbsp Salted Butter (substitute with oil or vegan butter)
120g Red Onion, finely chopped
40g Scallions, finely chopped
4-5 garlic cloves, smashed & chopped
110g Swiss Chard, stems and leaves separated. Stems thinly sliced into bits
1 tsp Ground Coriander Seeds
1.5 tbsp Baharat Spice Mix
165g Greek Yoghurt (substitute with Vegan Yoghurt)
40g Water
1.5 tbsp Cornstarch / Cornflour
1-1.5 tsp crushed black pepper
1-1.5 tsp Salt
Sesame seeds (optional)

Egg Wash
1 large Egg, Beaten
1 tsp Maple Syrup
1 tsp Soy Sauce

*for vegan alternative whisk 4 tbsp Plant Based Milk + 1 tbsp Maple Syrup and a dash of Soy Sauce)

Sauce
25g Cilantro including stems, cleaned and roughly chopped
25g Garlic Chives (otherwise known as Chinese chives), roughly chopped (substitute with regular chives or scallions)
1/2 tsp Fine Sea Salt
1 tbsp Lime Zest
3 tbsp Lime Juice
2 tbsp Extra Virgin Olive Oil
5 tbsp Tahini
2 tbsp Water

Directions
🥧 Thaw the pastry overnight (move from freezer to fridge). Roll out each pastry sheet and cut into 8-10 equal rectangles (16-20 rectangles in total and each being roughly 10” x 8”). Arrange them on two lined baking sheets and refrigerate

🥧 In a deep bottomed pan, add butter, onions and scallions. Fry on medium flame for 5-6 mins or until translucent. Then add chopped chard stems & garlic, fry for 2 mins. Now add all mushrooms and fry for 5 mins or until they start releasing water and reducing in quantity

🥧 Whisk Yogurt, cornstarch and water to make a slurry. Add 3/4 of this slurry into the pan along with chard leaves. Cook for 2 mins then add remaining slurry. Mix everything really well and turn off the heat. Let it cool to Room temperature (the texture should be slightly pasty not liquidy at all - if it’s too wet then cook for 2-3 mins and let it cool again)

🥧 Pre-heat oven to 425F / 210C and bring out the pastry rectangles from fridge. Now spoon 2-3 tablespoons of filling in the middle of half of the rectangles (8-10 of those), cover it with another pastry rectangle. Press the two seams between fingers to seal the edges, then using the tip of a fork make indents to crimp and seal properly. Repeat this with remaining pastry rectangles to get 8-10 hand pies. Chill in the fridge for 10-15 mins

🥧 Whisk all egg wash ingredients & brush each pie with it. Sprinkle sesame seeds (if using), bake for 17-18 mins (may vary if using vegan pastry) or until very golden brown. While it’s baking, dump all sauce ingredients in a blender and blitz until a smooth sauce is achieved. Adjust seasoning and consistency with salt & water

🥧 Serve the pies along with sauce and a refreshing crunchy salad or the Slaw (in the picture). Enjoy!

Not So Humble Lentil Soup

In the Umami basics repertoire, here I’m adding a humble looking soup yet exploding with bold flavors. Lentil soups are quite hearty and versatile to whip up in no time. You can make a big batch for weeks and switch up different toppings to make it special every time. I love the yoghurt sauce in this as it not only adds a subtle creaminess but a pleasant tang that balances the overall dish. I use the magic formula of 1:3 (+1/2) solid to liquid ratio to get the right results, so feel free to use this ratio for other lentils to make this delectable heartwarming dish this winter!

Ingredients (serves 6)
200g Green or Brown Lentils, rinsed under cold water
100g Carrot, after peeled and cut into 2” pieces
900ml Water + 100ml extra
2.5 tbsp Ghee (substitute with oil of your choice to keep it vegan)
1 large Red Onion, finely chopped
6 garlic cloves, smashed
2 tsp Ground Turmeric
1.5 tsp Ground Cinnamon
2 tsp Ground Cumin Seeds
2 tsp Ground Coriander Seeds
1 tsp Ground Cardamom
2 tsp Ground Chile Pepper of your choice
2 tsp Ras-el-Hanout or Baharat spice blend (optional)
2 tsp brown sugar
2 tsp Fine Sea Salt (adjust to your taste)
2 tbsp Tomato Paste
15-20g finely chopped fresh Dill

Yoghurt Sauce
70g Greek Yoghurt (substitute with vegan yoghurt)
1 small garlic, grated
1 tbsp Lemon juice
2 tbsp finely chopped Dill leaves
Pinch of Fine Sea Salt
1/4 tsp ground black pepper

Finishing touches
Toasted Pumpkin Seeds or Nuts of your choice
Chili Oil or Chile Pepper Flakes
Sumac
Crackers, lightly crushed
Fried Onions

Directions
💥 Combine and whisk all yoghurt sauce ingredients. Keep it aside for serving

💥 In a large saucepan, combine water, 1tsp salt, 1 tsp turmeric & lentil. Turn on heat and cook on medium heat until it starts simmering vigorously. Now put on the lid and cook for 12 mins. Then add carrots, cover and cook on medium-high heat for 12 more mins. Turn off the heat and keep it aside

💥 In a large deep bottomed pan (think Dutch oven or wok), add ghee and onions. Turn on heat and on low flame, cook onions for 8-10 mins then add garlic with all dry spices, 1 tsp salt and sugar. Cook everything on low flame for 5 mins (keep an eye so that it doesn’t stick to the bottom much). Now add tomato paste, cook for a minute then add cooked lentils-carrots-water (everything from previous step). Mix well and continue cooking for 10 mins

💥 Turn off heat and using an immersion blender, blitz everything to your preferred texture. Add 100ml extra water, mix well and turn on heat - bring it to simmer while stirring. Adjust seasoning at this stage. Now ladle hot soup into serving bowls, drizzle yoghurt sauce, sprinkle fresh dill and any or all of the finishing touches. Enjoy!

Cavatappi in Shopski Style Feta

Adapting the Shopski Style Baked Feta - a beloved dish from Bulgaria into a pasta. Other than the time involved in pasta cooking, there’s no additional active cook time, everything happens in the oven! You can totally use roasted peppers from jars or pre-pickled chiles but I insist on trying everything homemade at least once. Feel free to use any short pasta such as farfale, rigatoni or gigli and give this easy and indulgent pasta dish a go!

Ingredients (Serve 3-4)

6 sweet red peppers (sub 2 red bell peppers, slit lengthwise
1 tbsp Olive Oil
1/2 tsp Fine Sea Salt
1 tsp crushed Black Pepper
30g Red Onion, thinly sliced
250g Cherry Tomatoes, Whole
1 Serrano Pepper pickled in vinegar and salt overnight, chopped (de-seed to reduce heat)
2 Garlic Cloves, crushed
1 tsp Cumin Seeds, ground
1 tsp Chile flakes
2 tsp Sweet Paprika
1/4 tsp fine sea salt
1 tbsp Tomato Paste
230g or 1/2 lb block of Sirene or Bulgarian Feta (substitute with Greek Feta)
1 tsp Runny Honey
1 tsp Extra Virgin Olive Oil (EVOO)
220g Cavatappi pasta, cooked based on package instructions

Garnish
1 tsp Baharat Spice Blend + 1/2 tsp Aleppo Pepper Flakes (regular red pepper flakes is fine)
1 tbsp Olive Oil
2 tsp Breadcrumbs

*Optional: fresh picked oregano leaves (substitute with Basil)

Directions
🥣 Pre-heat oven to 425F. In a large baking dish, combine red peppers, olive oil, salt and black pepper. Mix well. Bake for 15-17 mins, take it out and turn down the oven temp to 400F

🥣 Remove the peppers, when cool enough to handle roughly chop them and toss it back into the baking dish. Now add remaining ingredients except EVOO and honey into the dish and give it a good mix. Make space in the center and put the block of Feta. Drizzle EVOO and honey on top of the block

🥣 Bake for 20 mins and then crank up the temp to 425F and bake for another 5-7 mins. While this is baking, prepare the garnish - in a small pan, combine spices, oil and breadcrumbs, Fry on medium flame for 2-3 mins or until golden brown and aromatic. Keep it aside until ready to serve.

🥣 Once out of the oven, the feta should look caramelised on top and feel soft in the middle. While hot, vigorously mix the feta with everything else to make a thick creamy sauce. Then quickly transfer the cooked pasta into baking dish and mix until pasta is well coated

🥣 Sprinkle the spiced breadcrumb topping alongwith fresh oregano (if using) and serve straight in the baking dish

Leeky Fennel Farinata with Fixings

For your weekday lunches or chill Weekend brunches, I urge you to make this glutenfree Génoise classic! I have used yoghurt and baking powder for a fluffy center and Yorkshire pudding cooking principle of batter in super hot oil for crisp edges. Hope you like it as much as we do.

*it involves resting time so make sure to read the full recipe to plan accordingly

INGREDIENTS (serves 4 as a side)

Batter

200g Chickpea Flour

30g Full Fat Greek Yoghurt (sub with your preferred vegan yoghurt)

575g Cold Water

1/2 tsp Baking Powder

1.5 tsp Salt

1.5 tsp ground White Pepper (substitute with black pepper)

2 tsp Baharat Spice Blend (optional but highly recommended)

2 tbsp Olive Oil

2 tbsp chopped Tarragon leaves

Filling

100g Leeks (only white & light green portion), sliced into thin rounds

1 large Fennel Bulb cut into 8-10 wedges

Pinch of sugar

1 tsp Olive Oil

2 tbsp Toasted Pumpkin Seeds (optional)

50ml Neutral Oil

Flaky Sea Salt & Fennel Fronds for garnish

Pickled Asparagus (optional)

8-10 Green Asparagus, shaved into thin strips

1/2 tbsp lemon juice

1/2 tbsp lemon zest

1/2 tsp Chile flakes

1 tbsp chopped fresh Basil leaves

1 tbsp chopped fresh Tarragon leaves

Sauce (optional)

1 tbsp Unsalted Butter (substitute with vegan butter or oil)

15 Cherry Tomatoes

2 garlic cloves, crushed

1 small Shallot, chopped

1/4 tsp Chile flakes

1 tsp Sugar

1/4 tsp Salt

2 tsp Apple Cider Vinegar

Directions

🥣 Combine and whisk first 3 batter ingredients until very smooth (ensure no dry floury spots remain). Cover & let it rest at room temp for 4-5 hours or overnight

🥣 Meanwhile make the sauce. Melt butter in a skillet, add tomatoes, garlic and shallot. Fry on medium heat for 10 mins or until tomatoes have broken down & look jammy. Once cooled, blitz the contents from skillet with remaining ingredients. Adjust seasoning & vinegar, if required. Keep it aside

🥣 Now add remaining batter ingredients to the rested base batter mix. Add leek rounds and whisk everything; pre-heat oven to 465F (or 230C). Now add 50ml oil to a 33 x 23 cm large baking dish & pop into pre-heating oven

🥣 Heat up 1 tsp olive oil in a pan, add fennel wedges & sugar. Lightly caramelize the wedges all over, for 3 mins. Take out the baking dish after 15 mins & immediately pour the batter while it makes a hissing noise. Swiftly arrange the Fennel wedges on top and put it back into the oven for 18-20 mins or until the edges look deep golden & crisp

🥣 While the Farinata is in oven, make the pickled asparagus - toss all ingredients & let it pickle for 20 mins. Once out of the oven, run a spatula underneath & transfer the Farinata onto a board , sprinkle flaky salt & more white pepper. Cut into squares, serve along with the sauce and pickled asparagus. Highly recommend with some Lillet Blanc or Rosé

*Note: you can absolutely substitute shaved asparagus with some arugula